Name: [Plant-based] NZ Lentil & Courgette Fusilli with Plant-based Basil Pesto & Roasted Almonds
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Lentils; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 packet Fusilli; 1 packet Roasted almonds; 1 packet baby leaves; 1 Courgette; 1 tin Diced Tomatoes with Garlic & Onion; 1 packet Onion & Garlic Paste

HelloFresh

Recipes

Italian Recipes

[Plant-based] NZ Lentil & Courgette Fusilli

with Plant-based Basil Pesto & Roasted Almonds

Get up to $175 off

Allergens:

Wheat

•Gluten

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Lentils

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 packet

Plant-Based Basil Pesto

1 packet

Fusilli

(Contains: Wheat, Gluten; May be present: Soy, Eggs. )

1 packet

Roasted almonds

(Contains: Almond; )

1 packet

baby leaves

Courgette

1 tin

Diced Tomatoes with Garlic & Onion

1 packet

Onion & Garlic Paste

Nutrition Values

Calories853 kcal

Energy (kJ)3570 kJ

Fat23.6 g

of which saturates2.3 g

Carbohydrate109 g

of which sugars20.5 g

Dietary Fibre19.9 g

Protein38.5 g

Sodium1800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook fusilli, uncovered, over a high heat, ‘al dente’, 12 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan with a drizzle of olive oil.

• Meanwhile, thinly slice leek. Slice courgette into half-moons. Roughly chop roasted almonds. • Drain and rinse lentils.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook courgette and leek, stirring, until tender, 4-5 minutes.

• Add garlic & herb seasoning and onion & garlic paste, and cook until fragrant, 1-2 minutes. • Add crushed & sieved tomatoes (see ingredients), vegetable stock powder, lentils, brown sugar and reserved pasta water, and cook until slightly reduced, 2-3 minutes.

• Remove pan from heat, add fusilli, plant-based basil pesto and baby spinach leaves, and stir until slightly wilted.

• Divide lentil and courgette fusilli between bowls. Top with roasted almonds. Enjoy!